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A sensational strawberry rhubarb pie filling with a sweet-tart flavor, baked in your favorite pie crust. Nothing tastes better with vanilla ice cream for a springtime dessert.

Recipe Summary

20 mins
35 mins
30 mins
1 hr 25 mins
1 9-inch pie

Sweet strawberries and tangy rhubarb balance each other out so perfectly. Never tried making a pie with the dynamic duo before? It's time to remedy that ASAP. Put your seasonal produce to good use with this utterly irresistible strawberry-rhubarb pie. 

Strawberry-Rhubarb Pie Ingredients

We love this rhubarb and strawberry pie because it doesn't call for a ton of hard-to-find ingredients. Here's what you'll need to add to your grocery list: 

You'll need a cup of white sugar for the filling and two tablespoons to sprinkle on top of the pie right before baking. 

All-purpose flour will combine with the juices from the rhubarb and strawberries to create a thick filling.   

Thoroughly clean your rhubarb stalks, then slice them into ¼-inch pieces. 

Hull and quarter about two pints of strawberries. In a pinch, frozen berries will work — but fresh is best for this recipe. 

Pie Crust
Use a store-bought double pie crust or try our top-rated Butter Flaky Crust

Adding a little bit of fat to the filling will keep the juices from bubbling over. 

Egg Yolk
Brush the finished pie crust with an egg yolk to add color and shine. 

How to Make Strawberry-Rhubarb Pie

slice of homemade strawberry and rhubarb pie
Credit: Stephanie B

You'll find the full, step-by-step recipe below — but here's what you can expect when you make this perfect rhubarb and strawberry pie: 

Make the Filling

Mix the flour and sugar in a large bowl. Add the rhubarb and strawberries, then toss until the fruit is fully coated. Let the mixture stand for about half an hour. 

Fill the Pie

Pour the filling into a pie crust, dot with butter, and add the top layer. Crimp edges with wet fingers to seal. Brush the top layer with the egg yolk and cut small holes to allow the steam to escape. 

Bake the Pie

Bake the pie in a preheated oven until the filling is bubbly and the crust is golden brown. Let the pie cool on a wire rack before cutting and serving. 

How to Store Strawberry-Rhubarb Pie

Cover the leftover rhubarb and strawberry pie tightly with foil and store at room temperature for up to two days. Store it in the fridge, tightly covered with foil, for up to five days. 

Can You Freeze Strawberry-Rhubarb Pie? 

Yes, you can freeze strawberry-rhubarb pie cooked or uncooked. 

To freeze uncooked strawberry-rhubarb pie: Assemble the strawberry-rhubarb pie in a foil pan and follow the recipe until the last step, but don't bake it. Wrap the pie tightly in foil and place it in a large zip-top freezer bag (if you don't have a large enough bag, just wrap it in another layer of foil). Freeze for up to two months and bake according to the recipe, adding a few extra minutes of bake time to account for the frozen temperature. 

To freeze cooked strawberry-rhubarb pie: Bake the pie in a foil pan, then allow it to come to room temperature. Wrap the pie tightly in foil and place it in a large zip-top freezer bag. Freeze for up to two months. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

"This is the best strawberry-rhubarb pie recipe," according to one Allrecipes community member. "I [found] it two years ago and I make a few pies from local rhubarb and strawberry when they are in season. I recommend putting a cookie sheet under the pie because it sometimes bubbles over."

"Made this exactly as stated," says AMMB. "Absolutely delicious and it was loved by all! Perfect combination of tartness and sweetness."

"Superb recipe," raves Sarah Snow. "I used organic cane sugar instead of white sugar. This recipe was almost as good as the pie my great-grandmother used to make when I was a child."

Editorial contributions by Corey Williams


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

  • In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

  • Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

  • Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

  • Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts

437 calories; protein 5g; carbohydrates 64.1g; fat 18.8g; cholesterol 33.2mg; sodium 258.5mg. Full Nutrition